Vermouth

It is possible to tell with confidence that Vermouth to the world was opened by Germany though historically it there never made. But exactly from there, to be exact from German Bavaria, the fashion on the flavored wine extended in the best houses of Europe. And, it is possible, therefore the simple German name "Vermouth" was fixed to drink with two-thousand-year history that in transfer means a wormwood. The tradition to dilute wine it developed during antique times. Hardly it was dictated by economic reasons more likely subconscious aspiration to a healthy lifestyle - in hot climate, as we know, the high degree is pernicious, and to toss of a glass easy and refreshing drink pleasantly and even it is useful. For this purpose wines properly diluted with water even in the most aristocratic families. And here to dilute wine infusion of herbs known doctor Hippocrates offered. Probably, it was something like present mixtures with a syrup. The idea was pleasant, and the most important - such medicine perfectly helped from many diseases and became a quite good anti-septic tank. Wines with extracts of herbs still kind one and a half thousand years remained on the provision of "semi-drugs", regularly them accepted only during epidemics. And here in the 17th century at court of the king of Bavaria the wine drink brought from Italy about an ice-hole tried out and understood that it not only is useful, but also is tasty. In Germany historically to wines the special relation.
Even in national fairy tales to heroes offer a rich pie with wine, and negative - «burned bread and sour beer». Generally, the novelty has to the Bavarian yard where it was given at once the convenient local name «Vermouth » (polynny wine) or simply "Vermouth". Soon from the German kingdom Vermouth the king returned on the
historical homeland. Where in the 18th century in Turin (district Piedmont) production of Vermouths put practically on an industrial basis. At the end of this century in Italy there were Sargapo (Kaprano's) first "family" brands, Cinzano (Chinzano), Martini (Martini). Afterwards new production technologies of "old" kind Vermouth began to adopt and improve actively in the next France. So there were two categories of Vermouths: Italian and French. The first traditionally more gently and more with pleasure, the second - more tart and dry. Any century known distilleries carefully hide a compounding of the firm wines, even wine makers know components not according to names, and according to numbers. Nevertheless, the main structure of Vermouth remains almost invariable. Vermouth is always initially white wine, in which leading aromatic note - a wormwood, sometimes to 40 % of all extract. As a rule, the yarrow, cinnamon, mint, cardamom, a nutmeg enter into composition of Vermouth. Today each large producer of fortified wines considers it as honor to offer from time to time to judges of Vermouths the new original bouquets, as a result some companies can show with pride "lines" of Vermouths with 150-year history.